COMPARATIVE EFFECTS OF THE SUBSTANCE-SWEETENERS GLUCOSE, SORBITOL, SUCROSE, XYLITOL AND TRICHLOROSUCROSE ON LOWERING OF PH BY 2 ORAL STREPTOCOCCUS-MUTANS STRAINS INVITRO

被引：7

作者：

DRUCKER, DB

VERRAN, J

机构：

[1] Department of Bacteriology and Virology, University of Manchester, Manchester

来源：

ARCHIVES OF ORAL BIOLOGY | 1979年 / 24卷 / 12期

关键词：

D O I：

10.1016/0003-9969(79)90224-3

中图分类号：

R78 [口腔科学];

学科分类号：

1003 ;

摘要：

Streptococcus mutans suspensions were incubated with each of the sweeteners in suspending media of increasing complexity. The lower pH levels were generally attained by sucrose and glucose; higher pH values were obtained with sorbitol, trichlorosucrose, and xylitol, respectively. The acidogenicity of sucrose was more often decreased by the presence of trichlorosucrose than by the presence of xylitol. © 1979.

引用

页码：965 / 970

页数：6

共 34 条

[31] BACTERIAL PHOSPHOENOLPYRUVATE-SUGAR PHOSPHOTRANSFERASE SYSTEM [J].